per 100 grams
Carbohydrates 2.9 g
Proteins 9 g
Fats 4.2 g
Water 82.9 g
Sugar 0.6 grams
Fiber 0.9 grams
Trans Fats 0 ug
Ash 1 grams

Firm Tofu

78 Calories per 100g

If you’re a fan of tofu, you’ve probably heard the phrase “firm tofu” being thrown around from time to time. But exactly what does “firm tofu” mean? In this blog post, we’ll be giving an in-depth look into the world of firm tofu and its uses in cooking.

Tofu, or bean curd, is an ancient delicacy made from curdled soy milk. In its most basic form, tofu can be made up of two components: coagulant and soy milk. The coagulant is added to the soy milk, causing the proteins to bind together and form the familiar gel-like texture of tofu. Depending on the type of coagulant used, the final product can range from soft and silken to hard and chewy. And this is where the term “firm tofu” comes in.

When referring to “firm tofu”, we are referring to a tofu which has been set with a hardening agent such as calcium sulfate or magnesium chloride and which has an overall texture which is somewhere between silken and extra firm. Firm tofu is a useful ingredient in dishes that require pieces of tofu to hold their shape, such as stir-fries, or cooked dishes that require the tofu to stay together for a particular design such as tofu tacos. The most common varieties of firm tofu range from Silk Tofu to Extra Firm Tofu – each with their own unique texture and usage.

Silk Tofu, also known as soft tofu, is the most mild variety of firm tofu and has the most delicate flavor and texture. It has a high moisture content, similar to silken tofu, but with slightly firmer and chewier edges. It’s creamy, silky and silky-smooth all at the same time. This type of tofu is best used in soups, sauces, dressings, and casseroles.

Medium Firm Tofu is slightly more dense than silk tofu but still has a relatively soft texture. Medium-firm tofu is ideal for dishes such as stir fries, scrambles, and stuffed tofu pockets.

Firm Tofu is the preferred variety of firm tofu for those looking for a tofu that will hold its shape and texture during cooking. This type of tofu is made with more coagulant, resulting in a denser texture. Firm tofu is a great choice for deep-frying and marinating, as it soaks up marinades and sauces well and won’t crumble apart during frying.

Extra Firm Tofu is the hardest and densest variety of firm tofu. This type of tofu has been set with an extra strong hardening agent, resulting in a sturdier and more durable texture. Extra-firm tofu holds up well to slicing and is usually processed multiple times to achieve its solid consistency. It’s the tofu of choice for those who want to make grilled tofu, baked tofu cubes, tempeh burgers, and even pan-fried “scrambled” eggs.

As you can see, there is a variety of different firm tofu varieties each with its own particular design and purpose. Regardless of which one you choose, there is no doubt that firm tofu is a great ingredient to experiment with in the kitchen. So take a chance and get creative with the firm tofu next time you’re in the kitchen!